Breakfast Sausage Muffins Recipes

SAUSAGE EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

SAUSAGE BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

BISQUICK SAUSAGE-CHEESE MUFFINS

Steps:

• 1. Bisquick Sausage-Cheese Muffins 1 cup of Bisquick 1 lb 'cooked' sausage 4 eggs, beaten 1 cup shredded Cheddar cheese (or your favorite cheese) Preheat oven to 350°F Mix together, pour into a Muffin Tin, (sprayed with non-stick spray). Bake 20 minutes, and dive in ♥

BISQUICK® SAUSAGE-CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with nonstick cooking spray.
• Mix baking mix, sausage, eggs, and Cheddar cheese together in a large bowl. Pour into the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 minutes.

SAUSAGE BREAKFAST MUFFINS (4-INGREDIENTS)

Steps:

• Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
• Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
• In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
• Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

EASY SAUSAGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
• Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
• In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
• Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

CHEDDAR SAUSAGE BREAKFAST MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

BREAKFAST SAUSAGE & EGG MUFFIN CUPS

Steps:

• Preheat oven to 350 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
• Heat butter or oil in a medium skillet. Add breakfast sausage and veggies. Cook until sausage is no longer pink and vegetables are tender.
• Place 2 TBS of sausage & veggie mix into each prepared muffin cup. Sprinkle 1 TBS of cheese over sausage and veggies in each muffin cup.
• Crack 10 large eggs into a large bowl. Add milk, paprika, garlic powder, onion powder, salt & pepper. Whisk until well combined. Pour egg mixture into each muffin cup about 3/4 of the way full. (Do not over fill.) Top with green onion slices.
• Place muffin tin onto a large sheet pan (this will prevent any spillage into oven) . Place into preheated oven and bake for 15-20 minutes until eggs are set. Insert a toothpick into center of egg muffin to test for doneness. If it comes out clean, pull them out of oven or leave them in a few minutes longer.
• Remove egg muffins from muffin tin right away so they don't stick. Serve and enjoy.

SAUSAGE & EGG BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees. Brown sausage in a large pan until it is no longer pink. Drain all but 2 tbsp of the rendered sausage fat from the pan, add mushrooms and hash brown potatoes. Cook for 8-10 minutes until mushrooms have released all of their water and hashbrown potatoes are tender and browned in places.
• Spoon sausage mixture into a well-oiled, large muffin pan, filling each muffin cup 1/3 full of the mixture. Be careful not to pack the mixture down into the cups. You want it to be somewhat loose so the eggs can flow over and around the mixture.
• Prepare eggs and milk as you would for scrambled eggs - crack eggs into a large bowl, add milk, salt and pepper to taste, and whisk until uniform. Pour egg mixture over the sausage mixture that is already in the muffin pans. Sprinkle cheese and chives evenly over the tops of muffins and put the muffins into the preheated oven.
• Cook egg muffins for 18-22 minutes or until the tops just begin to turn golden. Don't overcook or the muffins will be tough. You really just want the eggs to set. Remove from oven and allow to cool.
• Loosen the muffins by running a butter knife around the edges before turning the pans over. Once you have removed the muffins from the pans, allow them to cool completely before putting them in an airtight container or freezer bags. Or do it the old fashioned way and enjoy them hot from the oven!

BREAKFAST SAUSAGE MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit Grease a 12 cup muffin pan. Set aside In a large mixing bowl combine first 5 ingredients and mix together well Add dry ingredients to wet mixture and stir until all the flour is absorbed into the batter and mixture is smooth Pour small amounts of batter into each muffin cup filling 3/4 full Bake in preheated oven for 20 minutes until lightly browned on top edges.